good old cheap times hamburgers, brats, potato salad, veggies, corn on the cob and alot of beer/liquor. Good day to get a tan!!!

Lennyp04

07-04-2007, 09:11 PM

Bratwurst, Nachtwurst, and Bachwurst, corn on the cob

tex

07-04-2007, 09:43 PM

Got in from the lake too late. Order out Pizza!

jdl xstar

01-29-2010, 08:19 PM

Grilled oysters! Simply delicious. :dance:

55224

55225

barefoot

01-29-2010, 08:39 PM

Salmon with a little olive oil, dill, and lemon flavor

French green beans sautéed with roasted tomatoes

Orzo and salad on the side

And a bottle of red wine!

EricB

01-29-2010, 09:34 PM

Marinated grilled tuna steaks and caesar salad

trickskier

01-29-2010, 09:42 PM

Marinated grilled tuna steaks and caesar salad

Medium-Rare? What do you marinate them in?

TX.X-30 fan

01-29-2010, 09:47 PM

Tamales and chili.................................. Salmon was fish wed. and was superb but you last two posters sounded good.

Do you find a good cut of salmon/tuna just needs a litte salt pepper and olive oil.

TX.X-30 fan

01-29-2010, 09:47 PM

Homemade Caesar salad dressing??

Covi

01-29-2010, 09:53 PM

Ham steak. Salad with all the fixings.

TMCNo1

01-29-2010, 10:06 PM

Ham steak. Salad with all the fixings.

Do you grill the ham steaks? We usually sprinkle Teryaki sauce while grilling, that adds a bit of zing, along with some butter and herb mashed potatos, baby green peas and Crescent rolls. Just plain old comfort food!

Covi

01-30-2010, 09:05 AM

I do. Typically plain. I will try out your recommendation. Sounds good. I like a little zing once and awhile.

jdl xstar

02-05-2010, 05:08 PM

We need some more pics in this thread of some good grilling fare. So if anyone is grilling tonight, snap a photo or two!

Double D

02-05-2010, 05:42 PM

How about what your Grilling on? Anyone need one of these?
See it at www.Grilln-n-Chilln.com

BriEOD

02-05-2010, 06:15 PM

Big Green Egg

TX.X-30 fan

02-05-2010, 08:37 PM

Figures Buckeyes would be using gas............................................. Most posses an abundance.

:D

Double D

02-05-2010, 08:54 PM

Figures Buckeyes would be using gas............................................. Most posses an abundance.

:D

Yeah, I feel one coming on..... oops!! BTW, the trailer can be any color for any team.

bbymgr

02-05-2010, 09:53 PM

Figures Buckeyes would be using gas............................................. Most posses an abundance.

:D

What's wrong with gas? That thing would be great for Tailgating.

TX.X-30 fan

02-06-2010, 12:41 AM

Yeah, I feel one coming on..... oops!! BTW, the trailer can be any color for any team.

Very cool set-up i could not resist a little ball-bust. :D

cbryan70

02-06-2010, 12:43 AM

what you left the other forum and came here????

TX.X-30 fan

02-06-2010, 12:45 AM

What forum Byron??

cbryan70

02-06-2010, 12:47 AM

byron.....one of my old teachers called me that and now you and cam...***.....

TX.X-30 fan

02-06-2010, 12:49 AM

Hey there Bryan what the he!! are you doing and can you get the ithang to work??

cbryan70

02-06-2010, 12:50 AM

nope off to engineering.....

cbryan70

02-06-2010, 12:52 AM

Hey there Bryan what the he!! are you doing and can you get the ithang to work??

what are you mentally retarded? NP damn it

TX.X-30 fan

02-06-2010, 12:57 AM

what are you mentally retarded? NP damn it

That plate ever bother you when it gets wet??

cbryan70

02-06-2010, 01:00 AM

only when i forget to take it out and brush off the rust

cbryan70

02-06-2010, 01:01 AM

Kathy enjoys me....I guess that is all that matters :mikey: wish that would work

Its all good!! The trailer is for more than just tailgating and can be custom.

www.Grilln-n-Chilln.com

cbryan70

02-06-2010, 01:14 AM

Its all good!! The trailer is for more than just tailgating and can be custom.

www.Grilln-n-Chilln.com

dont worrie he cooks on gas as well

tex

02-06-2010, 02:12 AM

Big Green Egg

Ditto...Rocks!

TX.X-30 fan

02-06-2010, 11:28 AM

Its all good!! The trailer is for more than just tailgating and can be custom.

www.Grilln-n-Chilln.com

Do you know the guys that make these, I watched the video very cool trailer, and I liked you could get charcoal too.

Any idea how much they are?

justinglow

02-06-2010, 11:54 AM

Stu check out these.

http://www.jambopits.com/

Double D

02-06-2010, 12:36 PM

Do you know the guys that make these, I watched the video very cool trailer, and I liked you could get charcoal too.

Any idea how much they are?

Do I know them?? He is my neighbor. My side job is helping with all the Design and Marketing of this bad boy. He was selling this model at the show for around 8K. Depending on the design and what you want will either raise or lower that number. If you need more direct info just PM me or request more info through the site. Use your TMC username as your last name so I know who it is.

Double D

02-06-2010, 08:16 PM

dont worrie he cooks on gas as well

Is there are problem cooking with gas in Texas??

TMCNo1

02-06-2010, 08:38 PM

Is there are problem cooking with gas in Texas??

I wouldn't think so, there's plenty gas, the problem is trying to talk the Texan into bending over to light the fart!:rolleyes:

TX.X-30 fan

02-07-2010, 11:54 AM

Is there are problem cooking with gas in Texas??

No but some elitists like BriEod here only use lump charcoal and look down on other methods.:D

Double D

02-07-2010, 12:28 PM

No but some elitists like BriEod here only use lump charcoal and look down on other methods.:D

I can understand that! Thats why we thought there should be a Charcoal option on that trailer.
Also, not to completely jack this thread, there is nothing on my grill today except 14" of snow. No cooking on it for this Super Bowl.

TX.X-30 fan

02-07-2010, 01:39 PM

We are headed to friends and he has briskets going.

TX.X-30 fan

02-07-2010, 02:25 PM

Stu check out these.

http://www.jambopits.com/

Damn fine looking pits there Justin...........................

thatsmrmastercraft

02-07-2010, 03:03 PM

I can understand that! Thats why we thought there should be a Charcoal option on that trailer.
Also, not to completely jack this thread, there is nothing on my grill today except 14" of snow. No cooking on it for this Super Bowl.

So brush off the snow and start grillin'

tex

02-07-2010, 03:07 PM

Flat iron steak!

tex

02-07-2010, 03:12 PM

Should be good!

trickskier

02-07-2010, 04:18 PM

Should be good!

Looks great!

thatsmrmastercraft

02-07-2010, 04:29 PM

Should be good!

That is making me hungry Tex!

TX.X-30 fan

02-07-2010, 05:05 PM

Fancy name for flank steak huh?

TX.X-30 fan

02-07-2010, 05:11 PM

Fancy name for flank steak huh?

No dumb-A$$ its from the shoulder. :rolleyes:

Flat Iron Steak
The Flat Iron Steak (also know as a Top Blade Steak), now appearing in grocery stores and on restaurant menus was developed by teams at the University of Nebraska and the University of Florida. The problem that presented these researchers of the cow was what to do with a waste cut of beef from the shoulder of the cow. Though a flavorful and relatively tender cut of meat, the top blade roast has a serious flaw in the middle of it; an impossibly tough piece of connective tissue running through the middle.
So, after developing a method for cutting and presenting this steak, these friendly scientists have presented to us an amazing cut of beef. More than that, they have developed a nearly perfect steak for the grill. The Flat Iron (supposedly named because it looks like an old fashioned metal flat iron) is uniform in thickness and rectangular in shape. The only variation is the cut into the middle of the steak where the connective tissues have been removed.

Like any non-loin steak, the Flat Iron benefits from marinating and is best if it isn't cooked too well beyond medium. Depending on the particular cut you pick up you might find it more convenient to cut the Flat Iron steak in half because of the center cut through the middle.

This steak has a deep, rich flavor which makes it perfect not only on its own, but also as meat for many dishes. The Flat Iron is very similar to any of the Flat Steaks so anything calling for Skirt or Flank Steak will benefit from a Flat Iron Steak. This steak is best grilled over a medium high heat. I don't suggest going as hot as possible unless you pick up a particularly thin cut. I like to get them thick (about an inch or more) so I grill at a little lower temperature to keep from charring the outside before it heats through the middle.

If your butcher stares blankly at you when you ask for a Flat Iron steak, it might not be because he’s a bad butcher. It might be that this particular cut (or actually this particular name) hasn't caught on in your neck of the woods. Instead ask for a Top Blade Steak. But definitely track one down and give it a try. You might just find your perfect steak.

thatsmrmastercraft

02-07-2010, 05:25 PM

Very interesting.

bbymgr

02-07-2010, 05:31 PM

No dumb-A$$ its from the shoulder. :rolleyes:

Flat Iron Steak
The Flat Iron Steak (also know as a Top Blade Steak), now appearing in grocery stores and on restaurant menus was developed by teams at the University of Nebraska and the University of Florida. The problem that presented these researchers of the cow was what to do with a waste cut of beef from the shoulder of the cow. Though a flavorful and relatively tender cut of meat, the top blade roast has a serious flaw in the middle of it; an impossibly tough piece of connective tissue running through the middle.
So, after developing a method for cutting and presenting this steak, these friendly scientists have presented to us an amazing cut of beef. More than that, they have developed a nearly perfect steak for the grill. The Flat Iron (supposedly named because it looks like an old fashioned metal flat iron) is uniform in thickness and rectangular in shape. The only variation is the cut into the middle of the steak where the connective tissues have been removed.

Like any non-loin steak, the Flat Iron benefits from marinating and is best if it isn't cooked too well beyond medium. Depending on the particular cut you pick up you might find it more convenient to cut the Flat Iron steak in half because of the center cut through the middle.

This steak has a deep, rich flavor which makes it perfect not only on its own, but also as meat for many dishes. The Flat Iron is very similar to any of the Flat Steaks so anything calling for Skirt or Flank Steak will benefit from a Flat Iron Steak. This steak is best grilled over a medium high heat. I don't suggest going as hot as possible unless you pick up a particularly thin cut. I like to get them thick (about an inch or more) so I grill at a little lower temperature to keep from charring the outside before it heats through the middle.

If your butcher stares blankly at you when you ask for a Flat Iron steak, it might not be because he’s a bad butcher. It might be that this particular cut (or actually this particular name) hasn't caught on in your neck of the woods. Instead ask for a Top Blade Steak. But definitely track one down and give it a try. You might just find your perfect steak.

Is this the "Waxing the Hull" thread?:rolleyes:

jdl xstar

02-15-2010, 08:18 PM

Grilled up a 1.5 lb boneless ribeye tonight. Tasted better than what I'd get at a steakhouse. :)

http://farm5.static.flickr.com/4024/4360304055_2b21f9224a_b.jpg

http://farm3.static.flickr.com/2706/4360304243_49600cfee0_b.jpg

bbymgr

02-15-2010, 08:22 PM

What does it look like on the inside?

thatsmrmastercraft

02-15-2010, 08:25 PM

What does it look like on the inside?

I'm hoping nice and rare.

scott023

02-15-2010, 08:34 PM

What else was on that plate? Any fixins?

TX.X-30 fan

02-15-2010, 08:55 PM

Very good looking piece of meat ya got there!!!!!!!!!!!!!!!!!!

That would feed a small village in ethiopia for a week :D

TX.X-30 fan

02-15-2010, 08:55 PM

What else was on that plate? Any fixins?

Junior Samples???

TX.X-30 fan

02-15-2010, 08:56 PM

Br549????????

jdl xstar

02-15-2010, 08:58 PM

What does it look like on the inside?

It was a PERFECT medium. Dark pink throughout. Maybe, just maybe could've been classified as a medium rare.

What else was on that plate? Any fixins?

Just the slab of meat and that was it- caveman style! I was only cooking for myself tonight so I was just lazy i guess and didn't cook anything else.

Oh, and I had a bottle of steak sauce next to me just in case, but never once even considered it with how tasty it was by itself.

bbymgr

02-15-2010, 09:21 PM

Uuuuummmmmmmmmmmmmmmmmmmmmmmmm!!!! Beats Ranger pudding any day of the week.

scott023

02-15-2010, 09:28 PM

It was a PERFECT medium. Dark pink throughout. Maybe, just maybe could've been classified as a medium rare.

Just the slab of meat and that was it- caveman style! I was only cooking for myself tonight so I was just lazy i guess and didn't cook anything else.

Oh, and I had a bottle of steak sauce next to me just in case, but never once even considered it with how tasty it was by itself.

Classic. :D:D

jdl xstar

02-17-2010, 07:56 PM

Bump- anyone grilling tonight?? :)

tex

02-18-2010, 12:55 PM

Beer in the butt chicken!

jdl xstar

02-18-2010, 02:37 PM

Beer in the butt chicken!

I've heard about this way of grilling chicken but never done it. Try and post a pic or two when you do it.

TX.X-30 fan

02-18-2010, 06:05 PM

I've heard about this way of grilling chicken but never done it. Try and post a pic or two when you do it.

It is really stupid easy, they make some metal things that are more stable but it just what it sounds like. Indirect heat for a couple hours with beer or whatever steaming inside the cheekin cavity.

BIGBADBLUE

02-18-2010, 06:26 PM

Just make sure you do not place it on one of the "chicken stands". All the juice runs out and chicken is not as moist. Lay it on the grill breat side up, stuff herbs in the chicken and then insert a half drank beer. Tab side up.

scott023

02-18-2010, 06:36 PM

Just make sure you do not place it on one of the "chicken stands". All the juice runs out and chicken is not as moist. Lay it on the grill breat side up, stuff herbs in the chicken and then insert a half drank beer. Tab side up.

If you use a 'King' can instead of a normal can you will get a bigger base to stand the chicken on. It obviously violates the chicken more than a regular can, which may upset PETA, but it make for some good eats because the juices don't run out the bottom of the bird.

TX.X-30 fan

02-18-2010, 07:15 PM

If you use a 'King' can instead of a normal can you will get a bigger base to stand the chicken on. It obviously violates the chicken more than a regular can, which may upset PETA, but it make for some good eats because the juices don't run out the bottom of the bird.

Remove the paper sack right................. :confused:

YTW

02-18-2010, 08:42 PM

Marinated venison back strip steaks in lemon juice, ketchup, worchestershire sauce, and Scorned Woman hot sauce overnight.
Cooked on the George Forman grill for 5 minutes (the outside grill was out of propane).
Baked up some Grands biscuits, and dinner is served.

scott023

02-18-2010, 09:12 PM

Remove the paper sack right................. :confused:

Yes, please do. :D:D:D

jdl xstar

03-30-2010, 12:30 AM

Top sirlion filet kabobs with rice and asparagus... Delicious! :D

56644

56645

56646

ahhudgins

04-03-2010, 10:26 AM

I have squirrel on the grill every morning. Oh, you mean what's COOKING on the grill. Never mind.:D

uncleboo

04-04-2010, 09:15 PM

I smoked an apple brined turkey for Easter today on my Weber Smokey Mountain. Turned out great, unfortunately I couldn't get a finished picture before everyone started eating it all. Here is recipe in case anyone wants to try it: http://tvwbb.com/eve/forums/a/tpc/f/4880069052/m/8380093152
One of the best reasons to rush home from church!

TX.X-30 fan

04-04-2010, 10:08 PM

I smoked an apple brined turkey for Easter today on my Weber Smokey Mountain. Turned out great, unfortunately I couldn't get a finished picture before everyone started eating it all. Here is recipe in case anyone wants to try it: http://tvwbb.com/eve/forums/a/tpc/f/4880069052/m/8380093152
One of the best reasons to rush home from church!

Did a 13# one on the rotisserie and it had brine-D for 36 hours.................... good stuff.

jdl xstar

04-15-2010, 01:06 PM

Last night, seasoned flat iron steak for fajitas..

57122

57123

57124

CantRepeat

04-15-2010, 01:24 PM

Top sirlion filet kabobs with rice and asparagus... Delicious! :D

56644

56645

56646

The asparagus looks very tasty!!

jdl xstar

04-15-2010, 02:18 PM

The asparagus looks very tasty!!

Oh it was indeed. Thats my favorite veggie to grill by far. I put olive oil on it, sprinkle some sea salt, grill, and voila!

Mr_Woodcock

04-15-2010, 02:23 PM

What did you use to season that steak? Always up for new grilling recipes

jdl xstar

04-15-2010, 02:28 PM

What did you use to season that steak? Always up for new grilling recipes

I mixed about a tablespoon of McCormicks fajita seasoning with 3 table spoons of olive oil and coated it on and marinated it for only 30 minutes since I was getting hungry. Continually basted everytime I flipped it. It was good, easy way to prepare fajita steak.

Mr_Woodcock

04-15-2010, 02:29 PM

Yeah looks good! Sounds eazy enough!

jdl xstar

04-15-2010, 02:33 PM

Yeah looks good! Sounds eazy enough!

Thanks, yeah it was tasty.

If you look at post #56 (i think) - For a "real steak", I again drizzle it in olive oil, then seasoned it with this garlic and wine seasoning I got fromt he melting pot. It is just plain good on steaks and have been using it for a couple years now.

Baby back ribs... smoked two hours using hickory and mesquite wood chips. Fall off the bone tastiness.

58032

58033

58034

tex

05-16-2010, 08:01 PM

Pesto Chicken Breasts! Should be great on the BGE!

TX.X-30 fan

05-17-2010, 11:11 AM

Nice job on the ribs.................... sorry tex I am heading for a rib.

tex

05-17-2010, 07:17 PM

Nice job on the ribs.................... sorry tex I am heading for a rib.

I would have too!

oxberger

05-17-2010, 07:20 PM

Wanted to grill, but the better half surprised me with mussels in marinara. Excellent stuff! Those ribs look phenomenal! What kind of rub?

jdl xstar

05-17-2010, 07:56 PM

Wanted to grill, but the better half surprised me with mussels in marinara. Excellent stuff! Those ribs look phenomenal! What kind of rub?

Thanks.. I'd never done ribs like this so I was very pleased with how they came out. I would recommend this rub. Here it is:

58081

oxberger

05-17-2010, 08:04 PM

Ah yes... good ole' Corky's. That's what I use sometimes. I wish they had a Corky's here in Nashville. The last time I was at one was 15 years ago when I lived in Orlando. The other one I use is Stubb's. That really good too. Tomorrow I'm hoping to do some pit beef!

CantRepeat

05-18-2010, 08:49 AM

Try putting plain old yellow mustard on them and then add your dry rub. Also, less heat more time is good as well.

For the last 3 years I've had a pig roast at my house on Memorial day weekend.My buddy has this homemade grill and cooks the pig.Had a 56 pound pig this year and we sew two Chickens inside the pig.........MMMMMMMMMM!!!!!!

The pig looks good and fun to do for a party, that salmon is awesome too.

east tx skier

09-15-2010, 11:35 AM

Thanks.. I'd never done ribs like this so I was very pleased with how they came out. I would recommend this rub. Here it is:

58081

That rub is great. Use liberally. The ribs from Corkey's changed my whole outlook on ribs.

TX.X-30 fan

09-15-2010, 04:10 PM

That rub is great. Use liberally. The ribs from Corkey's changed my whole outlook on ribs.

Are they wet or dry at Corkey's?

flipper

09-15-2010, 04:17 PM

I have a recipe that is VERY similar if not the same as corkey's rub. Very good

tex

09-15-2010, 09:57 PM

Pork chops!!!

D3skier

09-15-2010, 11:25 PM

nothing because I ran out of propane in both tanks

Willski

09-16-2010, 12:09 AM

nothing because I ran out of propane in both tanks

Dang. Right there with ya. Wasn't planning on it tonight, but last night after cooking I turned the burners up to clean her off, and next time I thought about the grill was when I let the dog out in the morning! Outta gas by then!!

87PS190

09-16-2010, 08:05 AM

nothing because I ran out of propane in both tanks
After I did that once, I now have the wife set the timer on the stove as a reminder to shut the grill off.:D

TX.X-30 fan

09-16-2010, 01:20 PM

Guilty!!!!!!

jdl xstar

06-03-2011, 11:16 AM

Anyone grilling anything lately?

jstewart319

06-03-2011, 11:23 AM

‎3-2-1 Baby Back Ribs Cooked on my Traeger Grill

Spread mixture of Apple Juice and Mustard on the Ribs, season with your favorite rub. When ready to cook smoke them for 3 hours. Sprinkle some brown sugar, honey and some more apple juice on them and then enclose them in an aluminum foil pouch and cook for 2 hours at 225. After the 2 hours remove them from pouch and continue to cook for 1 hour or until done. The meat will fall off the bones.

76S&S

06-03-2011, 11:58 AM

319 - do you cook at around 225 the whole time?

jstewart319

06-03-2011, 12:07 PM

For the Ribs I smoke them between 150-180 for the first 3 hours then crank up the heat for the last few hours.

oxberger

06-03-2011, 05:07 PM

No grilling tonight, going to a crawfish boil with friends!!!

trickskier

06-04-2011, 11:34 AM

No grilling tonight, going to a crawfish boil with friends!!!

That's some good eating!!!

76S&S

06-06-2011, 09:43 AM

Smoked a turkey breast Sat. Man, that was/is some good eating.

jdl xstar

09-13-2011, 03:17 PM

Baby back ribs... Smoked sausage

70675

jdl xstar

09-13-2011, 03:27 PM

small meal for myself the other day... steak tips, wings and veggies.

70676

jstewart319

09-13-2011, 04:14 PM

Prosciutto and bacon wrapped pork tenderloin.

76S&S

09-13-2011, 04:15 PM

Smoked some chicken wings the other day............awesome! Followed that with a dry rub brisket; that was some good eating!

ProStar Slalom

10-17-2011, 12:34 PM

"Grilling" in Afghanistan; the fellas included a pig roast with our BBQ and unit party last Saturday...celebrating less than four months to go on this trip.

scott023

10-17-2011, 12:44 PM

Holy lick, that'sa massive roaster. Looks darn good.

-V-

10-17-2011, 01:08 PM

..........101st?

rjracin240

10-17-2011, 01:09 PM

"Grilling" in Afghanistan; the fellas included a pig roast with our BBQ and unit party last Saturday...celebrating less than four months to go on this trip.

Guess that pig will keep Allah and his buddies away! Just need some pole dancers as well too make sure though.

Thanks for your service and glad you guys are enjoying some down time

CantRepeat

10-17-2011, 01:24 PM

..........101st?

Yeah, there's a couple of guys in there sporting the "chicken sandwich".

ProStar Slalom

10-17-2011, 02:14 PM

Yeah, there's a couple of guys in there sporting the "chicken sandwich".

Guess that pig will keep Allah and his buddies away! Just need some pole dancers as well too make sure though.

Thanks for your service and glad you guys are enjoying some down time

It was hard enough trying to get a pig on dry ice flown in from Germany, but yes, we'll try to add some pole dancers for the next one!